Know about Pepperoni Pizza Pockets Recipe: Most people’s mental images of pies are of sugary treats. Sadly, I was never blessed with a sweet tooth and am always in the mood for savory foods.
Yes! These Pepperoni Pizza Pockets are proof that pie crust can be utilized with savory ingredients. The combination of the acidic pizza sauce and the creamy mozzarella on top makes for a winning pizza. It’s like a flakier version of a handheld pizza, mini-calzone, or commercial Hot Pocket.
You may serve these as a supper with a side salad, or as a hearty appetizer for the big game. They’ll go over well however you prepare them.
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Homemade Pie Crust Vs. Store-Bought
For recipes like this one, I’m not picky about using homemade or store-bought pie crust. If I want to make a real pie, I nearly always make the crust from scratch using a tried-and-true method, like this Perfect Pie Crust. Crust from the shop, however, is more convenient and less difficult to deal with.
Use whatever you prefer; they will both work perfectly in this recipe. I used premade Pillsbury pie crusts because they are convenient. Make sure they’re completely defrosted before you try to deal with them, and re-roll them once to get the most out of the crust.
Putting Cheese in Pizza Pockets
I made this version with simple toppings, but you could use this technique to make hand pies out of whatever pizza you prefer! It’s imperative to remember portion control while adding fillings. You’ll have a large hand pie mess on your hands if you overfill the hand pies and put them in the oven.
If you’re interested in trying out my pepperoni pizza suggestion, then please adhere to the amounts I provide so that your pizzas don’t end up soggy.
Try it with Buffalo chicken and smoked Gouda, or broccoli and cheddar, if you like the idea.
About Pepperoni Pizza Pockets
PREP TIME – 20 mins
COOK TIME – 25 mins
TOTAL TIME – 45 mins
SERVINGS – 6 servings
YIELD – 6 pockets
Ingredients required Pepperoni Pizza Pockets
2-either-homemade-or-storebought 9-inch pie crusts
One-third cup pizza sauce, either handmade or bottled
1 to 1 12 cup of shredded mozzarella
12 cup of pepperoni, diced
2 teaspoons of fresh basil, minced
For the egg wash, you’ll need 1 egg and 1 tablespoon of water.
Method for Pepperoni Pizza Pockets
1. Heat the oven to 375°F.
Prepare a parchment paper-lined baking sheet.
2. Roll and cut out the dough:
On a surface dusted with flour, roll out the pie crust to a thickness of approximately 1/8 inch. Before unrolling frozen store-bought crust, check sure it has thawed completely.
Cut out circles from the pie pastry using a 6-inch round. (I measure mine with a 6-inch tortilla; a saucepan lid of the same diameter would also work.) Each pie crust should yield 3 hand pies, but you may need to re-roll it to get the last one or two.
Arrange the round pie crusts on the baking sheet.
3. Fill the pizza pockets:
The trick to having these hand pies feel substantial without being too heavy is to not overfill them. Spread 2–3 teaspoons of pizza sauce on each round of pie crust, then top with 2 tablespoons of shredded mozzarella (eyeball it), 1 tablespoon of sliced pepperoni, and a sprinkle of fresh basil. To facilitate easier sealing, allow a 1/2-inch space around the fillings.
4. Seal the pizza pockets:
Brush the hand pie’s edges with an egg wash and fold it over to seal. Completely close the hand pie by crimping the edge between your fingers or pressing the edge with a fork. Create vents in each hand pie by poking holes in the top with a fork.
5. Bake the hand pies:
Bake the hand pies for 20 minutes, or until the crust is golden brown and the filling is bubbling. It’s quite acceptable for some filling to seep out of the pies during baking.
The pies need only a quick cool down before being served.
You may keep leftovers in the refrigerator for three to four days and reheat them in a preheated oven at 350 degrees for ten minutes. You can put together the ingredients for these pizza pockets in advance and keep them in the fridge until you’re ready to bake them.
Once they have cooled after baking, they are ready to be frozen. To reheat from frozen, place in a preheated oven at 325 degrees Fahrenheit for about 20 minutes.
